Light and Moist! Kabocha Cake. Fluffy and Moist Kabocha & Chocolate Butter Cake 秋だもん。南瓜とチョコのパウンドケーキ luxurious cake that you can bake by just mixing the ingredients! This tender Steamed Kabocha Cake is made with light and fluffy kabocha squash, raisins, and walnuts. It is delicious served with fresh fruits and green tea.

Also I'm sure you could add more squash and get rid of the egg if you were making this vegan. Japanese Pumpkin Kabocha is one of the most seasonal, nutritious and economical foods you can buy from September to November in Japan. Some Japanese Pumpkin Kabocha can taste like Russet potatoes. You can have Light and Moist! Kabocha Cake using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Light and Moist! Kabocha Cake

It's 100 grams of ●Cake flour.
You need 1/2 tsp of ●Baking powder.
Prepare 1/2 tsp of ●Cinnamon.
It's 100 grams of Unsalted butter.
It's 90 grams of Granulated sugar.
Prepare 2 of Eggs (L).
It's 120 grams of Mashed kabocha squash.
It's 1 tbsp of Heavy cream.
Prepare 40 grams of Red grapes (or raisins).
You need 1 dash of Rum essence or rum (optional).
Prepare of Toppings:.
It's 1 of powdered sugar + egg white Icing.
You need 1 of optional Kabocha seeds.
Prepare 1 of optional Silver dragées.

Like other squash family members, it is commonly mixed in side dishes and soups or. Roasted Kabocha Squash with Balsamic and Feta. If you've been looking for a top notch kabocha squash recipe No butter or eggs are used, but it's fluffy, moist and super easy to make. But, the real star of fall should be kabocha squash.

Light and Moist! Kabocha Cake instructions

Bring the butter and eggs to room temperature. Mix the ● ingredients together and sift 3 times..
Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too)..
Add the granulated sugar in 3 batches. Beat the butter and sugar with the hand mixer on low speed until fluffy..
Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed..
Add the mashed kabocha squash and heavy cream, and keep mixing..
When everything is well mixed, add the ● ingredients all at once. Mix it in with a rubber spatula using a cut-and-fold motion. Don't overwork the batter!.
Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy..
Divide the batter between the 4 molds. Bake in a preheated 360F/180C oven for 20 minutes. They are done if a bamboo skewer inserted in the middle comes out clean..
While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. Drizzle the icing over the cakes while they're still warm..
Decorate the cakes before the icing hardens with kabocha seeds and silver dragées, and they're done! You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute..
The cakes are so soft and moist! The raisins and the hint of cinnamon are keys to their wonderful flavor..
How about wrapping them like this to give as gifts? The recipients are sure to be happy!.

Its light, velvety texture and sweet, nutty notes make it the. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight. It should feel heavier than expected when lifted and the skin color should be a rich. Super moist and light with fresh blueberry in both the cake and filling.